In the eyes of gourmet masters, wine is also a good "seasoning". There are many advantages to using it for cooking.
What are the advantages of cooking and adding wine?
First, it can replace some of the oil to “wet†food ingredients, thereby reducing the amount of oil used. Second, when adding meat or stewed meat, you can also reduce the fat of the meat itself while cooking. Because the wine will react with the fat in the meat, it can help the fat to dissolve, and at the same time produce esters with special aromas, making the dishes fragrant but not greasy. Finally, cooking with wine also adds unique nutrition to the dishes, such as antioxidants. Among them, the different types of wine are also different for the ingredients.
Yellow wine, high temperature resistance, and more used in addition to earthworms, such as cooking octopus and other heavy smell of frozen fish, can be marinated with yellow wine in advance for ten minutes. Wine can increase the taste and reduce greasy. In general, light-colored meats such as chicken and fish are suitable for white wines. Darker colored meats such as beef and pork are suitable for red wine. The beer's natural malt flavour blends well with the meat, making the meat more tender and delicious, such as beer stewed chicken or stewed duck. In addition, beer is often used to cook soups, such as broiler chicken soup.
The main effect of wine in cooking is to grind and greasy. Adding rice wine during cooking can dissolve the odor-causing substances in hot alcohol and be carried away as the alcohol evaporates. The esters and mellows of rice wine are in harmony with the aroma of the dishes. They are used in cooking to not only enhance the flavor of the dishes, but also to evaporate the inherent aroma of the food through the volatilization of ethanol, so that the dishes are full of fragrance and full of fragrance. Rice wine also contains a variety of polysaccharide flavoring substances, and high levels of amino acids, used for cooking can add flavor, so that the dishes have a rich aroma flavor. When cooking meat, poultry, eggs and other dishes, the transfer of rice wine can penetrate into the food tissue and dissolve a trace amount of organic substances, so that the texture of the dishes is soft and tender. Warm drink and yellow sprinkle, can help blood circulation, promote metabolism, with blood and Yang Yan, Huoxue Quhan, pass through the role of active, can effectively resist cold stimulation, prevent colds. Rice wine can also be used as a drug primer.
What should you watch out for when cooking?
1, a small amount of wine can increase the flavor of the dishes. The alcohol in the wine evaporates during cooking, leaving only aroma.
2, boil the wine, you will get a sweet and sour sauce. However, it should be noted that using too much wine for flavouring can be counterproductive.
3. Never add wine to cooked dishes.
4, when the wine is in a concentrated state, its fragrance will fill the entire dish. On the contrary, too late wine will destroy the taste of the entire dish.
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